If you made the slow-roasted dish and have some leftovers, here’s a great way to take care of ’em:
Quick Greek Stew
slow-roasted onion, fennel and tomato leftovers
fresh ground pepper
1/4 cup feta cheese
a few kalamata or other greek olives
Roughly chop onion/fennel/tomato leftovers into large pieces. Toss in a shallow sautÃ© pan with some of their juices, about 3 minutes. Add a bit of crumbled feta cheese, a few greek olives, and a crank of the pepper mill. Cook about 2 minutes longer. Garnish with fresh basil.
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